I've long been a proponent of the philosophy that anything tastes good in a taco — meat, grain, green, or fruit, so long as your primary sauce coheres the flavors, you can slap it in a warm tortilla and you've got a delicious meal. Bonus? Utensils not required. It's a personal theory, rarely vocalized, but based on what the internet tells me, widely shared. It seems that there's a veritable fleet of ambitious cooks out there, amateur and professional alike, who are determined to elevate the humble taco to an edible art form.
And if that's the case, then Sara Forte's Asian-twist may be the star of the show. She calls out the doubters head-on — "I know. The title already has you confused and curious about what on earth I was thinking when I shoved all this stuff into a corn tortilla," her post begins. "I'm going Mexican-Asian fusion without apology." — but this herb-heavy, umami-favoring recipe speaks for itself. We've already ear-marked it for dinner tonight, all we need is the ultimate guacamole.
Shitake Mushroom + Lentil Asian Tacos by Sprouted Kitchen
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